BBQ Beef Recipes
BBQ Beef and Asparagus Stir-Fry.
Ingredients:
1 lb beef sirloin, thinly sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
1/2 cup sliced carrots
1/4 cup sliced red bell pepper
2 tablespoons vegetable oil
Stir-Fry Sauce:
1/4 cup BBQ sauce
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon cornstarch
1/4 cup water
Instructions:
In a small bowl, whisk together BBQ sauce, soy sauce, honey, cornstarch, and water to make the stir-fry sauce.
In a wok or large skillet, heat vegetable oil over high heat.
Stir-fry the sliced beef until browned and cooked through, then remove it from the wok and set it aside.
Stir-fry the asparagus, sliced carrots, and sliced red bell pepper until tender-crisp.
Return the cooked beef to the wok, and pour the stir-fry sauce over the beef and vegetables.
Toss everything together until the sauce thickens and coats the beef and vegetables.
Serve the BBQ beef and asparagus stir-fry over steamed rice or noodles.
BBQ Beef and Avocado Egg Rolls.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
1 avocado, sliced
Egg roll wrappers
Oil for frying
BBQ sauce for dipping
Instructions:
Lay an egg roll wrapper on a flat surface with one corner facing you.
Place a few slices of avocado and some cooked shredded beef in the center of the wrapper.
Fold the bottom corner over the filling and tuck it in.
Fold the side corners over the center, then roll the egg roll away from you until it’s sealed.
In a large pot or deep fryer, heat oil to 350°F (175°C).
Fry the BBQ beef and avocado egg rolls in batches for about 3-4 minutes or until golden brown and crispy.
Remove them from the oil and let them drain on paper towels.
Serve the BBQ beef and avocado egg rolls with BBQ sauce for dipping.
BBQ Beef and Sweet Potato Hash.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
2 large sweet potatoes, peeled and diced
1 onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and pepper to taste
2 tablespoons vegetable oil
Chopped fresh parsley (for garnish)
Instructions:
In a large skillet, heat vegetable oil over medium-high heat.
Add the diced sweet potatoes and cook until they are browned and tender.
Stir in the diced onions and minced garlic, and cook until the onions are softened.
Add the cooked shredded beef, smoked paprika, cumin, salt, and pepper. Stir everything together until well combined and heated through.
Garnish with chopped fresh parsley and serve the BBQ beef and sweet potato hash as a flavorful and satisfying meal.
BBQ Beef and Zucchini Noodle Stir-Fry.
Ingredients:
1 lb beef sirloin, thinly sliced
2 zucchinis, spiralized or thinly sliced into noodles
1 cup sliced mushrooms
1/2 cup sliced red bell pepper
2 tablespoons vegetable oil
Stir-Fry Sauce:
1/4 cup BBQ sauce
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon cornstarch
1/4 cup water
Instructions:
In a small bowl, whisk together BBQ sauce, soy sauce, honey, cornstarch, and water to make the stir-fry sauce.
In a wok or large skillet, heat vegetable oil over high heat.
Stir-fry the sliced beef until browned and cooked through, then remove it from the wok and set it aside.
Stir-fry the zucchini noodles, sliced mushrooms, and sliced red bell pepper until tender-crisp.
Return the cooked beef to the wok, and pour the stir-fry sauce over the beef and vegetables.
Toss everything together until the sauce thickens and coats the beef and vegetables.
Serve the BBQ beef and zucchini noodle stir-fry for a low-carb and flavorful meal.
BBQ Beef and Grits Bowl.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
1 cup stone-ground grit
4 cups beef broth
1 cup shredded cheddar cheese
Salt and pepper to taste
Chopped green onions (for garnish)
Instructions:
In a large saucepan, bring the beef broth to a boil.
Stir in the stone-ground grits, reduce the heat to low, and simmer for about 20-25 minutes or until the grits are creamy and tender.
Stir in the shredded cheddar cheese until melted and well combined.
Season the grits with salt and pepper to taste.
Serve the cooked shredded beef over a bed of cheesy grits and garnish with chopped green onions.
BBQ Beef and Potato Frittata.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
6 large eggs
1/4 cup milk
1 cup diced potatoes (cooked or pre-cooked)
1/2 cup shredded cheddar cheese
1/4 cup diced onions
1 tablespoon vegetable oil
Salt and pepper to taste
Instructions:
In a large oven-safe skillet, heat vegetable oil over medium heat.
Add the diced potatoes and cook until they are browned and tender.
Stir in the diced onions and cook until they are softened.
In a bowl, whisk together the eggs, milk, salt, and pepper.
Pour the egg mixture over the potatoes and onions into the skillet.
Add the cooked shredded beef on top, spreading it out evenly.
Sprinkle shredded cheddar cheese over the frittata.
Preheat your oven’s broiler.
Place the skillet under the broiler and cook for about 2-3 minutes or until the frittata is set and the cheese is melted and lightly browned.
Slice the BBQ beef and potato frittata into wedges and serve.
BBQ Beef and Broccoli Stir-Fry.
Ingredients:
1 lb beef sirloin, thinly sliced
2 cups broccoli florets
1/2 cup sliced carrots
1/4 cup sliced green onions
2 tablespoons vegetable oil
Stir-Fry Sauce:
1/4 cup BBQ sauce
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1/4 cup water
Instructions:
In a small bowl, whisk together BBQ sauce, soy sauce, hoisin sauce, cornstarch, and water to make the stir-fry sauce.
In a wok or large skillet, heat vegetable oil over high heat.
Stir-fry the sliced beef until browned and cooked through, then remove it from the wok and set it aside.
Stir-fry the broccoli florets and sliced carrots until tender-crisp.
Return the cooked beef to the wok, and pour the stir-fry sauce over the beef and vegetables.
Toss everything together until the sauce thickens and coats the beef and vegetables.
Garnish with sliced green onions and serve the BBQ beef and broccoli stir-fry over steamed rice or noodles.
BBQ Beef and Quinoa Salad.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
1 cup cooked quinoa, chilled
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup diced red onions
1/4 cup chopped fresh parsley
2 tablespoons olive oil
2 tablespoons BBQ sauce
Juice of 1 lemon
Salt and pepper to taste
Instructions:
In a large bowl, combine the cooked shredded beef, chilled cooked quinoa, halved cherry tomatoes, diced cucumber, diced red onions, and chopped fresh parsley.
In a small bowl, whisk together olive oil, BBQ sauce, lemon juice, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss everything together until well combined.
Serve the BBQ beef and quinoa salad as a refreshing and nutritious meal option.
BBQ Beef and Corn Salad.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
1 cup corn kernels (fresh, canned, or frozen)
1 cup diced bell peppers (any color)
1/2 cup diced red onions
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons BBQ sauce
Juice of 1 lime
Salt and pepper to taste
Instructions:
In a large bowl, combine the cooked shredded beef, corn kernels, diced bell peppers, diced red onions, and chopped fresh cilantro.
In a small bowl, whisk together olive oil, BBQ sauce, lime juice, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss everything together until well-coated.
Serve the BBQ beef and corn salad as a flavorful and vibrant side dish or a light and refreshing main course.
BBQ Beef and Egg Breakfast Burritos.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
6 large eggs
1/4 cup milk
1 cup shredded cheddar cheese
1/2 cup diced bell peppers
1/4 cup diced onions
4 large flour tortillas
Salt and pepper to taste
Salsa and sour cream (for serving)
Instructions:
In a bowl, whisk together the eggs, milk, salt, and pepper.
In a large skillet, scramble the eggs over medium heat until cooked through.
Add the diced bell peppers and onions to the skillet and sauté until softened.
Stir in the cooked shredded beef and shredded cheddar cheese, and let everything heat through.
Warm the flour tortillas in a separate skillet or microwave.
Spoon the BBQ beef and egg mixture onto each tortilla.
Fold in the sides of the tortilla, then roll it up to create a burrito.
Serve the BBQ beef and egg breakfast burritos with salsa and sour cream for a satisfying morning meal.
